Mashed fingerling potatoes are a delicious and easy-to-make side dish that can be served with a variety of main courses. They are crispy on the outside, creamy on the inside and can be seasoned with various herbs and spices to complement the taste of the food.
This fingerling potato recipe is one that pairs well with any main dish you like. Or if you’re vegetarian, let the potato be the star and main dish. Pair with these chickpea veggie burgers or my popular vegan chicken nuggets.
This finger cut potato recipe is..
- Crispy outside with soft and fluffy potato filling.
- Fingerlings are made from potatoes.
- Simple ingredients are required.
- Side dishes or main dishes are allowed.
- Family friendly recipes.
How to Make Fingerling Potatoes
Complete steps on how to make Fingerling Smashed Potatoes are on the printable recipe card. A quick walk through this.
- Preheat the oven and prepare the baking dish.
- Boil the potatoes until they are fork tender.
- Drain and toss the potatoes once with the oil and seasonings.
- Squish onto a baking sheet. Then toss in the oven and bake until crispy.
- Garnish and serve hot.
Tool for fingerling potatoes
A sheet used for baking something
Reach for a rimmed baking sheet to make these potatoes. Or you can use a 9×13 baking dish, you just need to make sure there is enough room so the potatoes don’t overlap.
I used the bottom of a drinking glass to mash my potatoes. You can use a flat spatula without holes. Something you can press on the potatoes to spread them in the pan.
Fingerling potato tips for success
Do not overlap potatoes
Make sure that when you are placing your potatoes in the pan they do not overlap. You want to space each potato so that they overlap, you’ll find that some areas don’t crisp up properly.
First cook the potatoes
Boiling the potatoes first is a step you don’t want to skip. This is because the potatoes will be cooked soft. So you can easily break them up but this allows for them to crisp up in the oven. Do not skip this step. Or your potatoes will dry out as they cook in the oven.
Variations from the recipe
You can use any type of seasoning you like. I did a simple mix but feel free to add your favorite spices. Cajun, lemon pepper, or even a homemade blend of spices works.
You can use a high heat smoke oil like canola, vegetable oil or even an avocado oil. Each oil will slightly enhance the flavor of the potatoes. But make sure you have an oil that can heat well or it can smoke and mess up the stove.
Small yellow or red potatoes
You can get small potatoes in the store, such as red potatoes or even yellow potatoes. If the potatoes are a little big, cut them in half or quarters to cook them in water. Then they will crumble nicely.
Mashed Finger Potatoes FAQs
How are fingerling potatoes different?
Fingerling potatoes are a type of potato that are smaller and taller than traditional potatoes. They are usually 2-4 inches long and 1-2 inches in diameter, and they come in a variety of colors, including yellow, red, and purple.
Why are my mashed potatoes falling apart?
If you cook your potatoes too long, they may become too soft and you may break them. To avoid this, be sure to cook your potatoes until they are fork-tender but not falling apart. Or if your potatoes are too dry, they may break when mashed. To add moisture, you can drizzle with olive oil or butter before mashing, or mix in milk or cream while mashing the potatoes.
How do you know when potatoes are ready to mash?
To test if the potatoes are done, insert a fork into the center of the largest potato. If the fork slides in easily and the potato feels tender, it’s ready to mash. If the potatoes are still hard, let them cook for a few more minutes and check again. Potatoes are ready to be mashed when they are fork tender.
How to store leftover mashed potatoes?
Allow the mashed potatoes to cool at room temperature for 1-2 hours before storing. When potatoes are cool, transfer to an airtight container. Place a container or bag of crushed potatoes in the refrigerator. Mashed potatoes can be stored in the refrigerator for up to 3-4 days.
Serving: 4 serving
- 1.5 pounds potato finger caught
- 2 table spoon olive oil
- 1 teaspoon salt
- ½ teaspoon garlic powder
- Fresh chilli to taste
- Parsley for garnish optional
Preheat oven to 450 F, line a baking sheet with foil for easy cleanup, and set aside.
Place the potatoes in a medium pot, then fill the pot with water and bring to a boil
Let the potatoes cook until they are soft and easily pierced with a fork, about 20-25 minutes
Toss potatoes with oil and seasoning, then transfer to prepared baking sheet
Mash the potatoes using a glass bottom
Bake the potatoes in the preheated oven for 20-25 minutes, turning once if desired, or until the potatoes are crisp.
Garnish with parsley and serve hot
Calories: 194kcalSugars: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fats: 1gMonounsaturated fats: 5gSodium: 592mgPotassium: 721mgFiber: 4gSugar: 1gVitamin A: 3IUVitamin C: 34mgCalcium: 21mgIron: 1mg